Brown Bread
A simple brown bread recipe from 1888, modernized for ease of use.
Ingredients
- 1 pint Corn meal
- 1 pint Rye flour
- 1 teaspoonful Brown sugar
- 1 teaspoonful Salt
- 2 teaspoonfuls Royal Baking Powder
- 1 tablespoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 3/4 pint Milk
More recipes using Corn meal
Instructions
- 1In a large bowl, sift together the corn meal, rye flour, brown sugar, salt, and Royal Baking Powder.
- 2Cut the cold butter (or vegetable shortening) into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the milk and mix until just combined, forming a batter-like consistency.
- 3Preheat oven to 400°F (200°C). Pour the batter into a greased loaf tin. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Protect at first with paper to prevent over-browning.
You Might Also Like
BROWN BREAD
This classic brown bread recipe offers a comforting taste of history, perfect for those seeking a hearty and satisfying loaf. The combination of rye, graham flour, and cornmeal creates a unique texture and flavor profile, while the molasses adds a touch of sweetness. This bread is traditionally boiled and then baked, resulting in a moist interior and a slightly crisp crust. Serve warm with butter for a truly delightful experience.
Rye Bread
A simple rye bread recipe from the Royal Baker Pastry Cook.
Modern Boston Brown Bread
A modernized version of classic Boston Brown Bread, steamed for a moist and flavorful loaf. This recipe provides two variations: one using sour milk and another using stale bread.
Steamed Brown Bread
A classic New England steamed bread, similar to Boston Brown Bread, made with a mix of cornmeal, rye flour, and wheat flour, sweetened with molasses and steamed for a moist and flavorful loaf.